Best Apple Pie with Flaky Butter Crust Recipe

Introduction

This classic apple pie recipe features a flaky butter crust and a flavorful apple filling that holds its shape beautifully. With a perfect balance of sweet and spiced notes, it’s an irresistible treat for any occasion.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp fine table salt
• 1 tbsp granulated sugar
• 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
• ¼ cup ice water, plus more if needed
• 6 cups peeled, cored, and sliced Granny Smith apples
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• ½ cup apple cider juice
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Coarse sugar, for sprinkling on top

Instructions

1. Step 1: In a large bowl, combine flour, salt, and sugar. Using a pastry cutter or your clean hands, cut in the chilled butter until the mixture resembles coarse crumbs with small pea-sized chunks of butter remaining.
2. Step 2: Add ¼ cup ice water and gently knead until the dough comes together, adding additional ice water 1 tablespoon at a time if necessary, just until pliable and holding together.
3. Step 3: Divide dough into two equal balls, press each into a disc, wrap in plastic, and chill for at least 30 minutes.
4. Step 4: On a lightly floured surface, roll out one disc to fit the bottom and sides of a 9-inch pie pan, allowing a ½-inch overhang. Roll the second disc to fit over the top with a 1-inch overhang.
5. Step 5: In a saucepan over medium-low heat, melt butter. Stir in flour, then add apple cider, both sugars, vanilla, cinnamon, and nutmeg. Bring to a low boil, then remove from heat.
6. Step 6: Combine the sliced apples with the warm sauce, reserving about ¼ cup of the sauce for brushing the top crust. Pour the filling into the prepared bottom crust.
7. Step 7: Place the top crust over the filling. Tuck the excess dough under the bottom crust edge and crimp tightly to seal. Cut slits in the top crust for ventilation.
8. Step 8: Brush the reserved sauce over the top crust. Sprinkle coarse sugar evenly and add a pinch of cinnamon on top.
9. Step 9: Place the pie on a baking sheet and bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 50-55 minutes until the crust is golden brown and crisp. If the edges brown too quickly, cover them with foil or a pie crust shield halfway through baking.

Tips & Variations

• Make a lattice crust for a decorative top instead of a full crust.
• Try a crumb topping for a Dutch-style apple pie variation.
• Mix Granny Smith apples with other baking varieties like Honeycrisp or Braeburn for added texture and flavor.
• Use pure vanilla extract to enhance the filling’s flavor, avoiding imitation vanilla.

Storage

Store leftover apple pie covered loosely with foil or plastic wrap at room temperature for up to two days. For longer storage, refrigerate for up to five days. Reheat individual slices in a microwave or warm the whole pie in a 350°F oven for 10-15 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for the filling?

Fresh apples are recommended for the best texture, but if using frozen, thaw and drain excess moisture before mixing with the filling ingredients to avoid a soggy crust.

How do I prevent the crust edges from burning?

If the crust edges brown too quickly, cover them with foil or a pie crust shield halfway through baking to protect them while the pie finishes cooking.

Best Apple Pie with Flaky Butter Crust Recipe

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4.6 from 118 reviews

This classic American apple pie recipe features a flaky butter crust made from chilled butter and all-purpose flour, filled with tender Granny Smith apples cooked in a spiced apple cider sauce. The pie is baked until the crust is golden and crisp, delivering a perfect balance of sweet, tart, and warmly spiced flavors.

• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Dough

• 2 1/2 cups all-purpose flour
• 1 teaspoon fine table salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) chilled unsalted butter, cut into small cubes
• 1/4 cup ice water, plus up to 2 tablespoons more if needed

For the Filling

• 6 cups peeled, cored, and sliced Granny Smith apples
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup apple cider (juice, not vinegar)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For Topping

• Coarse sugar for sprinkling
• A pinch of ground cinnamon

Instructions

1. Prepare the dough: In a large bowl, combine the flour, fine table salt, and granulated sugar. Using a pastry cutter or clean hands, cut the chilled butter into the flour mixture until it resembles coarse crumbs with small pea-sized chunks of butter remaining.
2. Form the dough: Add 1/4 cup of ice-cold water to the flour and butter mixture. Gently knead the dough until it just comes together. If the dough seems too dry, add additional ice water, 1 tablespoon at a time, until pliable and cohesive but not sticky.
3. Chill the dough: Divide the dough into two equal portions. Shape each into a disc with smooth edges, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour to chill.
4. Roll out the dough: On a lightly floured surface, roll out one dough disc to fit the bottom and sides of a 9-inch pie pan, allowing for a 1/2 inch overhang. Roll the second disc to fit over the top of the pie pan with a 1-inch overhang for sealing the edges.
5. Make the filling sauce: In a saucepan over medium-low heat, melt the butter. Stir in flour until combined. Add apple cider, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg. Bring the mixture to a low boil, stirring frequently, then remove from heat.
6. Combine apples and sauce: Toss the sliced apples with the warm sauce, reserving about 1/4 cup of the sauce for brushing on the top crust later.
7. Assemble the pie: Transfer the apple filling into the prepared bottom crust in the pie pan. Place the top crust over the filling. Tuck the excess edges of the top crust under the bottom crust edges and crimp tightly to seal. Cut several slits in the top crust to allow steam to escape.
8. Brush and sprinkle the crust: Brush the reserved apple sauce over the top crust. Generously sprinkle coarse sugar evenly over the crust and add a pinch of cinnamon for added flavor and texture.
9. Bake the pie: Place the assembled pie on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 50 to 55 minutes, until the top crust is golden brown and crisp. If the crust edges brown too quickly, cover them with a pie shield or loosely tent with foil halfway through baking.

Notes

• Use fine table salt in the dough for even seasoning instead of kosher salt, which is coarser.
• Ensure the butter is well chilled to achieve a flaky crust texture.
• Granny Smith apples are recommended for their tartness and firmness; you can mix with other baking apples like Honeycrisp or Braeburn for varied flavor and texture.
• Apple cider (juice) is essential for the filling—do not substitute with apple cider vinegar.
• Do not overwork the dough to keep it tender and flaky.
• If the edges brown too fast during baking, protect them with foil or a pie shield.
• Let the pie cool before serving to allow the filling to set.

Keywords: apple pie, apple dessert, flaky pie crust, homemade pie, American pie, fall dessert, classic apple pie